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Coat a 9x11-inch or other shallow 2-quart baking dish with cooking oil spray. Arrange the bread slices slightly overlapping in the dish.
In a medium bowl, whisk together eggs, eggnog, rum, vanilla, cinnamon, nutmeg, and salt. Carefully pour mixture over the bread.
Press bread down into the dish, ensuring all of the slices are covered with egg mixture. Cover the dish and refrigerate overnight; just before going to bed, gently press the bread down again into the egg mixture.
Preheat oven to 350°. Remove dish from refrigerator, uncover, and gently press bread again into the egg mixture. Sprinkle with pecans.
Bake French toast until browned and puffed, 50-55 minutes; if the pecans begin to darken before the French toast is done, cover the casserole with foil.
Cut French toast into squares and serve with maple syrup.